Only the best grapes, ripened under optimal conditions, are chosen to create our excellent quality base wines. We produce our Sekt using the highest quality method which is also the most complex – the "traditional method". A special yeast is added to a finished and carefully selected base wine and then bottled. The Sekt matures with its yeast for a minimum of twelve months in the so-called "Brutlager" (brut position). In doing so, it has sufficient time to develop its characteristic type, and can absorb the resulting carbon dioxide, giving the Sekt its distinctive note. The bottles are then shaken until the yeast deposit settles in the bottleneck like a plug. The yeast is removed in the disgorging process. A dosage is then added to maintain the desired flavour. Finally the bottle is sealed with a natural cork and secured with a metal clasp. The disgorging speeds up the maturing process and the Sekt, depending on its type, should therefore be consumed within three years. The guarantee for perfect enjoyment!